Meaty portabella mushrooms meet up with a spicy curry filling in this tasty dinner that is ready to eat in minutes.
Curried Vegetable Stuffed Portabellas
- Prep Time 25 min
- Total 25 min
- Servings 4
- Ingredients 11
Ingredients
- 4 large (4 to 5 inches) portabella mushroom caps, stems removed
- 1 box (9 oz) frozen chopped spinach
- 1 teaspoon vegetable oil
- 1/4 cup chopped onion
- 1 1/4 cups vegetable broth
- 1 teaspoon curry powder
- 1/4 teaspoon salt
- 1 cup uncooked instant brown rice
- 1/4 cup shredded carrot
- 1/4 cup plain yogurt, if desired
- Sliced green onion, if desired
Instructions
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Step1Heat gas or charcoal grill. With small metal spoon, scrape underside of mushroom caps to remove dark gills. Spray mushroom caps with cooking spray. Place mushroom caps, underside down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 10 minutes or until mushroom caps are tender, turning occasionally. Remove from grill; turn underside up.
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Step2Meanwhile, cook spinach as directed on box. Squeeze to drain well.
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Step3In 2-quart saucepan, heat oil. Add onion; cook and stir 1 minute. Stir in broth, curry powder and salt. Heat to boiling. Stir in rice; reduce heat to medium-low. Cover and cook 3 minutes. Stir in spinach and carrot; cover and cook 4 to 6 minutes longer or until rice and vegetables are tender. Remove from heat; let stand 3 to 4 minutes or until liquid is absorbed; fluff with fork.
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Step4Carefully spoon about 1/2 cup rice mixture onto each cap. Serve with yogurt and green onion.
Nutrition
240
Calories
3 1/2g
Total Fat
7g
Protein
44g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 240
- Calories from Fat
- 30
- Total Fat
- 3 1/2g
- 5%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 500mg
- 21%
- Potassium
- 550mg
- 16%
- Total Carbohydrate
- 44g
- 15%
- Dietary Fiber
- 7g
- 30%
- Sugars
- 4g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 130%
- 130%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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